Yield: 3 Servings
Measure | Ingredient |
---|---|
8 larges | Chinese leaves |
400 grams | Canned sweetcorn; drained |
4 \N | Milk (4-5 tbs) |
2 \N | Eggs, beaten |
2 tablespoons | Finely chopped fresh herbs (e.g. marjoram, basil, coriander, etc.) |
\N \N | Pepper to taste |
Serves 3-4
This recipe was given to me by a friend who lived in Chile for several years, and it has become a firm favourite. A sweetcorn paste tasting of fresh herbs is poached inside a wrapping of Chinese leaves. A delicious supper dish. Serve on rice or with noodles.
Steam the Chinese leaves for a minute or two until supple but not too soft. Liquidize all the rest of the ingredients together to a paste.
Divide the mixture into eight and put spoonfuls into the centre of each leaf. Wrap up like a spring-roll, with the ends folded in, and secure with a wooden cocktail stick. Steam over hot water for 20-25 minutes until the filling is set.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias